Sesame Pork Lo Mein

8 ozs uncooked lo mein noodles or vermicelli
6 tbsp dry sherry
¼ cup low-sodium soy sauce (regular soy can be used)
1 tbsp minced garlic
1 tbsp minced fresh ginger
1 tbsp rice vinegar
2 tsp sugar
½ tsp crushed red pepper flakes
4 tsp dark sesame, oil divided (I used regular sesame because I couldn't find the dark)
12 ounces pork tenderloin, trimmed and sliced into thin strips (I use boneless pork chops or chick breasts)
1 cup fat-free, less-sodium chicken broth
2 tsp cornstarch
Cooking Spray
¾ cup snow peas, halved crosswise
1 (8 oz) package mushrooms, sliced
½ cup thinly sliced carrots
1 tsp sesame seeds, toasted
1 cup diagonally cut green onions

1. Prepare the noodles according to package directions; drain
2. Combine sherry and the next 6 ingredients (through red pepper) in a medium bowl. Add 1 tsp of sesame oil and pork; toss to coat
3. Combine broth and cornstarch, stirring with a whisk
4. Heat a large nonstick skillet or wok over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes, stirring frequently. Remove pork using a slotted spoon. Add peas, carrot, and mushrooms to pan; cook 2 minutes. Stir in broth mixture; cook 2 minutes or until thick, stirring constantly.
5. Stir in noodles, 1 tbsp of sesame oil (add more to suit your taste), pork, and sesame seeds. Sprinkle with green onions. Serve immediately. Yield: 6 servings (about 1 1/3 cup each)

CALORIES 300 (17% from fat); FAT 5.5 g (sat 1/2 g, mono 2/2g, poly 1.7 g; CARB 39.9g; FIBER 2.6g; CHOL 37 mg; IRON 3.5 mg; SODIUM 469 mg; CALC 18mg